Our House Red continues to evolve, gaining further complexity with blending session. The Soléra method we employ takes approximately 2/3 of the barrel for blending (sometimes more and sometimes less depending on blend ratios) and then topping up the remainder of the barrel with fresh wort.
Our house culture has so many organisms in it now, it is consistently creating complex and delicious ales after 12 months, sometimes 10 months. This complexity only increases as it gets older, up to a certain point... Then the acetic acid kicks in, which we consider essential for any Flanders red. As the oldest barrel program in Australia, our aged acetic barrels are now 8 years old, and a small amount goes a long way, sometimes 20L in 1000L is enough to make a significant difference.
Bottle Release: May 2021
A collaborative effort between two Matt's - Boatrocker's helmsman Matt Houghton and Crittenden Winery's winemaker Matt Campbell. As the largest growers of the grape variety Savagnin (not to be confused...
Since 2013, we’ve been working with wild yeasts and barrels. We now have developed cultures that provide complexity, funk and deliciousness. We call these yeasts and bacteria our house cultures....
Our House Red continues to evolve, gaining further complexity with every blending session. The Soléra method we employ takes approximately 2/3 of the barrel for blending (sometimes more sometimes less,...
Delicate funk from Brettanomyces, with a balanced acidity and pleasant barrel character. A perfect beer for pairing with shellfish. Barrel-aged Blonde 6.0% ABV 500ml Bottle Release: August 2017 Download tasting...
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Boatrocker Barrel Room
34 Macbeth Street
Braeside VIC 3195
BARREL ROOM IS OPEN!
Walk-in only, or booking available for groups of 8 or more.
Boatrocker Brewers & Distillers
51 & 34 Macbeth Street
Braeside VIC 3195
Barrel Room Bar & General Enquiries
+61 438 394 972
+61 477 015 416